Beef rendang (Rendang daging sapi) from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Fresno, cayenne, or other long red chiles for Holland chiles.

  • metacritic on June 24, 2024

    A great rendang. It takes ages to finish but has all the flavors and textures I was seeking. I like a dry rendang and this is precisely that. In the future I would likely cook it at a more robust simmer and use the recommended beef cut, not boneless short ribs.

  • ashallen on October 12, 2019

    I was really excited about this recipe, but it didn't turn out as well as I'd hoped, possibly because I deviated from the instructions in a few ways. Great concept, though - it'd be good to try again. I like braised beef dishes to have very tender beef and fully dissolved/rendered membrane and fat bits, but that didn't happen with this dish. I cooked it in a 300F oven for 4 hours vs. simmering on the stovetop for 2-3 hours as specified in the recipe - perhaps that was a no-no. Beef was still kind of chewy. Maybe it was the grass-fed beef I used. Or maybe the recipe isn't geared towards achieving that particular texture. Flavors were OK - I think they would have been better if I'd been able to get makrut lime leaves (store was out) and/or if I'd included the optional duan salam leaves and fresh galangal. I also subbed raw cashews for the candlenuts. Freezing didn't help with texture or flavor so I think the remaining leftovers are headed for a Thai-style fried rice!

  • Emily Hope on November 19, 2010

    Made with some water buffalo we had in the freezer. This was quite good, if time-consuming. However, I didn't find the leftovers appealing, I'm not sure why... C would make again. I think it would help to use regular beef and not buffalo, which has very little fat and was chewy (though not nearly as chewy as we'd feared). Served with the sauteed bok choy recipe from the same book and rice.

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